2 tbsp. oil
1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. sliced celery
1 c. thinly sliced carrots
3 c. cooked rice
2 c. diced cooked chicken
6 tbsp. soy sauce
9 tbsp. orange juice

Heat oil in 12 inch non-stick skillet or a wok over medium heat. Add onion, bell pepper, garlic, celery and carrots; cook, stirring constantly 2 to 4 minutes or until crisp-tender. Stir in chicken and rice. Add soy sauce and orange juice; heat thoroughly. Transfer to a serving dish. Serves 6.